I love coconut, it just creates a magic in any recipe. If you love Thengai this is a must try recipe. When we are busy and wanted to cook a quick rice accompaniment without dal this kulambu is the answer. the blend of tamarind, coconut with freshly ground spices does magic in the dish, mild sourness from curd and slight sweetness from jaggery compliments the taste.

Thenga Aracha Kuzhambu (Ground Coconut Gravy) is a recipe originally from my Aunt’s mom, which was passed on to me through my aunt and my mom. This is a great accompaniment with rice, and also tastes good with any tiffen item. Being a South Indian, rice is our main food, so preparing accompaniment for rice is such a big deal.

More than cooking, to think what to cook is a big task. Whenever I ask Hubby gives a one word answer always – “anything”, and that is something I hate to hear. Last week the same thing happened and I was thinking what to cook, and I flipped some pages from my Amma’s book, so that I can get some idea. Found this recipe and quickly checked my fridge to see if I had the veggies to cook this.

My aunt is from Kerala she tells me this is a popular dish there. I am not sure whether this is authentic recipe but it widely appreciated in our home and I started doing it my Aunt’s way.

I know, its not always easy coming up with something to cook! Looks like you found a wonderful recipe. Malar recently told me what jaggery is, so it is fun to look at your ingredients and know what they are! 🙂